Preheat oven to 180°C. Lay filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet of filo with a little melted pro-activ spread. Top with another sheet and brush with spread. Continue layering with remaining filo and spread. Cut the filo stack in half lengthways. Cut each half crossways into 3 equal pieces to make 6 portions.

Step 2

Line six round 8cm (base measurement) fluted tart tins, with removable bases, with pastry and trim any excess. Place on a baking tray.

Step 3

Bake in preheated oven for 10 minutes or until golden. Remove from oven. Set aside for 15 minutes to cool.

Step 4

Meanwhile, combine the cornflour and sugar in a saucepan. Gradually stir in the water and lime juice until smooth. Place over medium heat and cook, stirring with a wooden spoon, for 10 minutes or until mixture boils and thickens. Remove from heat. Stir in lime rind, egg yolk, extra spread and food colouring. Cover with plastic wrap and set aside for 30 minutes to cool. Spoon lime mixture among pastry cases and smooth the surface.

Step 5

Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the extra sugar and whisk until thick and glossy.

Step 6

Spoon meringue among tarts. Use the back of the spoon to lightly touch meringue to create small peaks. Bake in oven for 5 minutes or until meringue is slightly crisp. Remove from tart tins and serve immediately.

You can make the pastry cases up to 1 day ahead. Store in an airtight container out of direct sunlight.